EP2832238A2 - Sausage products - Google Patents

Abstract

The invention relates to a sausage product containing beef and / or pork such as spices and / or spice extracts. In order to increase the shelf life and flavor intensity, part of the beef and / or pork meat is added in the form of a goulash.

Description

The invention relates to a sausage product containing beef and / or pork and spices and / or spice extracts.

Known commercial sausages or sausages of this type are usually meat sausages, which according to the information in the Lebensmittelcodex a sausage with more or less coarse grain (meat and bacon insert) is to be understood.

In the production of sausages of this type are usually different types of meat, more or less crushed, seasoned with various spices and salt, and filled with the addition of various additives or excipients, such as emulsifiers, preservatives, etc. in natural or artificial casings and Extension of shelf life smoked and / or scalded.

In an analogous manner, sausage sausages are used, whereby in sausages the ingredients are correspondingly strongly comminuted.

In order to increase the nutritional value and taste of the sausages, the sausages have long been added other natural foods, especially of vegetable origin.

Out AT 12274 U1 goes out to put a sausage of the type mentioned with raw onion pieces, as onions on the one hand due to the antimicrobial effect represent a natural alternative to artificial preservatives and thus increase the shelf life of the sausage, and on the other hand, the onions contained antioxidants have a positive effect on the possess human or animal organism. Since in this known training onion is added in the raw state, a uniform distribution of the components of the onion is not given.

The invention is based on the object in a sausage of the type mentioned to improve the durability and wholesomeness.

According to the invention, this object is achieved in that part of the beef and / or pork is added in the form of a goulash. Since a goulash in the preparation contains a high proportion of onion and pass the ingredients of the onion by boiling in the juice, a particularly good enforcement of the sausage meat is achieved with the active ingredients of the onion and also the spices that are put on a goulash. Thus, in addition to a corresponding taste and increased durability of the sausage according to the invention is achieved.

Advantageously, a further portion of the beef and / or pork can be crushed to a paste pulp, wherein in this binder the juice content of the goulash undergoes a particularly good distribution. In addition, a still further part of the added meat may be added as recognizable pieces of meat, whereby the special sausage character is achieved. Finally, to better bind the mass when using pure beef, finely divided fat pork, e.g. Schweinegoder, pig baking, be added.

A particularly advantageous sausage composition is given when the sausage about 10-30% beef, 20-35% to pulp minced beef, 25-40% to pieces cut beef and 10-30% Schweinegoder contains, wherein the proportions within the specified limits to Achieving a total of 100% are variable. Finally, the sausage meat may be filled into an edible collagen intestine, the product being cooked in hot smoke and then air-dried.

In an advantageous method for producing a sausage product of the type mentioned initially, a conventional goulash is first prepared using onions, peppers and spices, after which the pieces of meat are cut into small pieces, e.g. about 1cm in size, diced, which are then mixed together with the goulash juice with the remaining ingredients, the finished mixture is filled in an edible intestine, especially a collagen intestine and then finally the sausages produced are cooked in hot smoke and air-dried.

The invention will be explained below in the form of an embodiment.

The base of the sausage meat contains approx. 20% beef goulash, approx. 27% minced beef from class II minced beef as pulpy mass. 33% beef sample weight, where category I beef is added to approximately 1cm cubed pieces and finally contains 20% porcine or pork cheek n in a 3mm grain size.

To prepare the goulash, the desired amount of onion, usually onion to meat in a ratio of 1 to 2 to 1 to 1, is conventionally steamed in fat, then chopped beef is added to the steamed onions and the whole mass is slowly steamed. When steaming, both onion and meat give off juice and the meat is braised in its own juice. Then the spices such as paprika, salt, pepper, possibly marjoram or garlic, added in the desired amount and an appropriate amount of water was added so that the meat slowly softens soft.

The goulash produced in this way is then, after crushing the pieces of meat, mixed with pieces of shredded beef of category II already prepared for about 1 cm and, in addition, category I beef is also cut into 1 cm pieces. About 20% of a pig ginger is added to this mixture and the entire mass is mixed evenly. This mixed mass is filled into a collagen gut, cooked in hot smoke and dried in about one week to a weight loss of 35%, preserved and ready to eat.

Instead of the cited example with beef also pork or a mixture of beef and pork can be used, with the same steps in the production are passed.

Claims (7)

Sausage product containing beef and / or pork and spices and / or spice extracts, characterized in that a part of the beef and / or pork is added in the form of a goulash. Sausage product according to claim 1, characterized in that a further part of the beef and / or pork is comminuted to a pasty binding mass. Sausage product according to claim 1 or 2, characterized in that a still further part is added as detectable pieces of meat. Sausage product according to any one of claims 1-3, that when using pure beef of the mass, finely divided fat pork, e.g. Schweinegoder, pork cheeks, is added. Sausage product according to any one of claims 1-4, having the following composition, the proportions being variable within the specified limits in order to obtain a total of 100%: i. 10-30% beef goulash ii. 20-35% pulp minced beef iii. 25-40% sliced beef iv. 10-30% porcine gilder A sausage product according to any one of claims 1-5, wherein the sausage meat is filled into an edible collagen intestine, the product being cooked in hot smoke and then air-dried. A method for producing a sausage product according to any one of claims 1 to 6, characterized in that a conventional goulash is prepared using onions, peppers and spices, after which the pieces of meat are cut into small pieces, for example about 1cm in size, which together with the Goulash juice are mixed with the remaining ingredients, the finished mixture is filled into an edible intestine, especially collagen intestine, and then the sausages are cooked in hot smoke and air-dried.